Turducken Roll with Cornbread Dressing 5 lbs
Have A Question For This Product?
Q: If after 48 hours in the frig it is not totally thawed, what should I do? If after 48 hours in the frig it is not totally thawed, what should I do?
A: To speed up thawing process you can put the product in a sealed bag, and run under cold water.
Q: It says to brown it before cooking. Does that mean like browning in a frying pan then putting it in the oven? It says to brown it before cooking. Does that mean like browning in a frying pan then putting it in the oven?
A: Yes, while browning is recommended it is not required.
Q: How many servings (& size of serving) can I get from one Turducken roll w/Creole Pork & Cornbread? How many servings (& size of serving) can I get from one Turducken roll w/Creole Pork & Cornbread?
A: This can feed up 10-15 people.
5 lb Turducken Roll with Cornbread Dressing
Our bigger, and better Turducken Roll is a boneless turkey breast layered with duck, chicken and stuffed with cornbread dressing. The Premium Turducken Roll is frozen in a vacuum sealed bag. To defrost, thaw in refrigerator for 24 hours or for rapid thaw place in clean trash can liner and submerge in cool water for 6-9 hours.
* Does contain pork in Cornbread Stuffing.
ALLERGEN INFORMATION: Contains wheat, milk and soy.
Thawing instructions: For best results, thaw 24 - 48 hours in a refrigerator.
COOKING INSTRUCTIONS: To keep product moist, we suggest browning the Turducken ROLL prior to cooking. Preheat oven to 350F. Remove from bag. Add 3/4-1 cup water to pan, place roll in pan skin side down & cover with foil. Bake for 1 hour & 45 min then remove foil & bake uncovered for additional 15 min. Baste as needed. Internal temperature reaches 165F. Optional: For a juicier bird cook in a browning bag.
Slicing Instructions: Allow Tur-duc-ken Roll to cool for 20 minutes to seal in the juices. Remove netting and slice.
Are there bones in a Turducken?
The only bones that are left when a turducken is complete are in the turkey's legs and wings, and removing the bones of the duck is particularly tricky, according to Bill. "Smaller bones, [so] the meat doesn't come off as easy as it does on a turkey," he says. The work's not only difficult, but time-consuming, too. A Turducken roll is boneless.
|Cross Tier Id||Turducken|